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Smoky White Chili with Hatch Avocado Cream

October 27, 2015 By Kristina Sloggett 43 Comments

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Smoky White Chili with Hatch Avocado Cream – rich and creamy, this warming chili has layers of flavor with a spicy kick, is satisfying and oh so comforting.

 

Smoky White Chili with Hatch Avocado Cream @spabettie

My favorite ski mountain had snow today.

I wore my tall boots for the first time this weekend.

and a scarf. I wore a scarf.

It is the time of year when Rosemary Dachshund doesn’t like to go outside, when all of the patio furniture gets hauled away for the season, when I take therapeutic hot baths nearly every night.

Did I say the mountain had snow today?!

Okay, it wasn’t a lot of snow, of course. But more is expected, and soon.

The long socks are chosen from the sock drawer. The tights are worn with skirts. The morning run is oh so cold, just as I like. Running in the early morning cold reminds me of high school, when I started running.

Holiday plans are already being formed (yep, I know). The cocktail cabinet now has more whiskey (YEP, I KNOW). The heat has replaced the air conditioning, it remains dark well past my 5:am wake up time, Rosemary doesn’t mind her cute sweaters.

and I made my first pot of chili last week.

We both loved this, we are looking forward to making it again soon. Rich and creamy and flavorful and spicy – this Smoky White Chili is cooled only a bit by the Hatch Avocado Cream. I wish I could invite all ‘yall in for a big bowl.

Then we could go skiing!

Smoky White Chili with Hatch Avocado Cream @spabettie

Smoky White Chili with Hatch Avocado Cream

adapted from Cooking Light

YIELD: 6-8 servings

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 fresh jalapeño pepper, scrubbed
1 fresh poblano pepper, scrubbed
2 tablespoons olive oil
1 large yellow onion, peeled diced
6 cloves garlic, peeled and minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
3 (15 ounce) cans cannellini beans, rinsed, drained, and divided
32 ounces vegetable broth, divided
1 tablespoon potato starch
1/4 cup raw cashews
1 chipotle chile (from canned in adobo)
1 tablespoon adobo sauce
3 cups fresh corn kernels (frozen if fresh out of season)
juice of 1 lime
2 teaspoons salt
Hatch Chile Avocado Cream
fresh jalapeño slices

INSTRUCTIONS:

Place peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes.

Meanwhile, in large stockpot, sauté onion and garlic in olive oil until softened. Add cumin, oregano, and coriander, continue to sauté another minute. Add 2 cans cannellini beans and 3 cups vegetable broth – stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.

While beans simmer, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.

Add peeled peppers to blender with remaining 1 cup vegetable broth, remaining can of beans, potato starch, cashews, chipotle chile and adobo sauce – blend at high speed until smooth.

Add blender contents to simmering beans, stir to combine. Add corn, lime juice, and salt, stir and simmer on low for another 20-30 minutes.

Serve with Hatch Avocado Cream, fresh jalapeño, crusty bread.

Smoky White Chili with Hatch Avocado Cream @spabettie

One thing I love about chili, the leftovers. Almost better the next day, topped with shredded Daiya Smoked Gouda and more of the Hatch Avocado Cream.

 

 

printable Smoky White Chili with Hatch Avocado Cream recipe:

 

5.0 from 8 reviews
Save Print
Smoky White Chili with Hatch Avocado Cream
Author: Kristina Sloggett
Recipe type: Entree
Serves: 6-8 servings
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 1 fresh jalapeño pepper, scrubbed
  • 1 fresh poblano pepper, scrubbed
  • 2 tablespoons olive oil
  • 1 large yellow onion, peeled diced
  • 6 cloves garlic, peeled and minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander
  • 3 (15 ounce) cans cannellini beans, rinsed, drained, and divided
  • 32 ounces vegetable broth, divided
  • 1 tablespoon potato starch
  • ¼ cup raw cashews
  • 1 chipotle chile (from canned in adobo)
  • 1 tablespoon adobo sauce
  • 3 cups fresh corn kernels (frozen if fresh out of season)
  • juice of 1 lime
  • 2 teaspoons salt
  • Hatch Avocado Cream (recipe follows)
  • fresh jalapeño slices
Instructions
  1. Place peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes.
  2. Meanwhile, in large stockpot, sauté onion and garlic in olive oil until softened. Add cumin, oregano, and coriander, continue to sauté another minute. Add 2 cans cannellini beans and 3 cups vegetable broth - stir and bring to a boil. Once boiling, reduce to simmer, stirring frequently.
  3. While beans simmer, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
  4. Add peeled peppers to blender with remaining 1 cup vegetable broth, remaining can of beans, potato starch, cashews, chipotle chile and adobo sauce - blend at high speed until smooth.
  5. Add blender contents to simmering beans, stir to combine. Add corn, lime juice, and salt, stir and simmer on low for another 20-30 minutes.
  6. Serve with Hatch Avocado Cream, fresh jalapeño, crusty bread.
3.3.3077

 

Smoky White Chili with Hatch Avocado Cream @spabettie #vegan #glutenfree

 

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Filed Under: Cooking Light, Game Day, Gluten Free, Meatless Monday, recipes, Vegan Tagged With: Cooking Light, Hatch Avocado Cream, simple vegan recipes, Smoky White Chili, vegan chili

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Comments

  1. Healing Tomato says

    November 2, 2015 at 9:27 pm

    What a clever idea for a chili.

    Reply
  2. Gin says

    November 2, 2015 at 8:13 am

    Mmm, I love the idea of digging into a bowl of this after a day in the cold. The avocado cream sounds so delish!

    Reply
    • Kristina Sloggett says

      November 2, 2015 at 6:55 pm

      the whole thing was really delish, Gin! thanks for stopping by!

      Reply
  3. Sina @ Vegan Heaven says

    November 2, 2015 at 6:02 am

    This looks like the perfect comfort food, Kristina! Yummy! 🙂

    Reply
    • Kristina Sloggett says

      November 2, 2015 at 6:56 pm

      thanks Sina!

      Reply
  4. Patricia @ Grab a Plate says

    November 1, 2015 at 7:07 pm

    I looooove all the chiles in this chili 😉 I’m especially in love with the Hatch avocado cream! We go nuts for Hatch chiles at my house, so this will be a huge hit! Welcome chilly weather – great recipe!

    Reply
    • Kristina Sloggett says

      November 2, 2015 at 7:00 pm

      we loved it for the chilis too, Patricia – and of course we added some extra raw jalapeno to the top, ha!

      Reply
  5. Linda @ Veganosity says

    October 31, 2015 at 10:01 am

    Snow on a mountain is great, snow in Chicago, NO! I love white bean chili, yours sounds delicious.

    Reply
    • Kristina Sloggett says

      November 2, 2015 at 7:01 pm

      ha! I hear you on that snow, Linda 😉

      Reply
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welcome! I'm Kristina - voracious reader, chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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